Sautéed Carrots with Lemon and Marjoram

1259 Ratings
  • 5 0
  • 4 1259
  • 3 0
  • 2 0
  • 1 0

Lemon juice and garlic balance sweet sautéed carrots flavored with fresh marjoram. A simple yet exceptional side dish, it goes equally well alongside meat, fish, or poultry. Slideshow:  Vegetable Side Dishes 

By Food & Wine
October 2014

Gallery

Credit: © Sara Forte

Recipe Summary test

Yield:
4
Advertisement

Ingredients

Directions

  • In a medium nonstick frying pan, heat 1 1/2 tablespoons of the oil over moderately low heat. Add the garlic, carrots, sugar, 1/4 teaspoon of the salt, the pepper, and the dried marjoram, if using. Cook, covered, stirring occasionally, for 5 minutes.

    Advertisement

  • Uncover the pan. Raise the heat to moderate and cook, stirring frequently, until the carrots are very tender and beginning to brown, about 8 minutes longer.

  • Remove the pan from the heat. Stir in the remaining 1 1/2 tablespoons oil and 1/4 teaspoon salt, the lemon juice, and the fresh marjoram, if using.

Advertisement
© Copyright 2021 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 12/01/2021